Episode 713: Liquid Gold, Rick Bayless 'Mexico: One Plate at a Time'

Rick and his daughter, Lanie, check out a fabulous fish fillet at a neighborhood restaurant in Mexico City, and then, at a seafood street stall, they get rapturous over a plate of succulent garlicky prawns that rivals the best scampi in the world. The common denominator of these two dishes? It’s one of the cornerstones of Mexican cooking, Mojo de Ajo (literally, “bath of garlic”) – a sauce made by slowly simmering garlic in olive oil and seasoning it with lime and chiles. Back home in Chicago, Rick shows us how he plants, grows and cures this flavorful garlic variety, then uses some to make a big batch of Mojo de Ajo – a jar of “liquid gold” to keep on hand for enhancing just about anything. First, he uses some of it to makeMixiotes of Woodland Mushrooms with Slow-Cook Garlic and Mexican Herbs, bathed in mojo and baked in parchment. Then Lanie uses a little more to make her favorite snack, fresh-popped Garlicky Popcorn with Mexican Queso Añejo “buttered” with mojo and sprinkled with chile powder. Now it’s Rick’s turn to whip up a quick Seared Fish Fillets in Fruity, Nutty, Garlicky Mojo. And finally, Lanie helps him make a favorite family specialty:Garlicky Linguine with Seared Shrimp, Chipotle and Mexican Aged Cheese. It all adds up to this: a splash of mojo de ajo can be the Midas touch that turns just about any ingredient into culinary gold.

Recipes of the Episode:

[rumination]

Thank you Chef Bayless and Lanie! Love garlic!❤🧄

[joshualondon]

Amazing! Can’t wait to explore the possibilities. Thank you!

[ardiris]

This is life changing. I have been watching cooking shows since the 1980s and now youtube, . This is the FIRST time I have seen olive oil and garlic reduced to its barest like this. (:

[ritasaragosa]

I grow the red Spanish garlic and both plants, my Dad brought them to me, so I feel very fortunate! I live in California and the epizote grows like a weed and is pretty drought tolerant. I also grow the Oha Santa likes a little sun and mostly shade when it hits the triple digits! Thanks for sharing rick, I Love your show!❤

[cubanmama]

Nothing like home grown garlic. We grow 5 varieties in 10 gallon planting bags south of LA every year. We grow both soft and hard neck garlic. I am still using what I grew from last year and will probably freeze dry and powder the remainder as I am about to harvest this year's batch. It's a giving crop and I will never go back to store bought garlic. It's that easy. We plant Cuban Purple, Spanish Rojo, Masjik, California Early, and Ajo Rojo. These are great garlic varieties. Many of these grow in many growing zones.

[FReyes-corh]

I loved having fish al mojo de ajo, but it would give me dragon breath for several hours.

[wickcoin]

. . there may be hundreds, Michelin Star Chefs; I can only name (1) inspiring & articulate Culinary Magician wDaughter: Rick Bayless!

[necrosiskoc]

Definitely going to have to make some of this...

[debbybrady]

I’m going to make this with my home grown garlic ❤

[xthemadplumberx]

My favorite mushroom has been a sun cap mushroom that we found in cow dookie, back in high school. I never liked the band Audio Slave until my first time eating one, but I now appreciate there music. It expanded my thinking.

[bdctrans]

Maybe it is my oven, but my garlic always burns at the 325-degree temp. I dropped the temp to 275 and baked them for the same amount of time and I finally was able to reach the golden cloves that you show here. Lol!

[redmustangredmustang]

The best Bayless compared to his older brother Rick in sports.

[rogertemple]

It's nice to see Rick and Lanie exploring Mexico for the best food
cooking them up in the kitchen and this is really great thanks.
💞🌶️🍅🫑🧄💞

[markrichardson]

Is this what I'm eating when ordering pulpa? Garlicky, but mellow.

[jbruni]

Are there any concerns about botulism in the garlic oil?

[morecomplex]

Which of your Chicago restaurant should we try?
!st time in CHICAGO will be in Aug and only s days....

[chasebase]

Rick, any thoughts on using dried epazote?

[robertbaker]

How do you get the garlic smell off your hands

[cirrustravelers]

I don't quite understand; if mushrooms thrive outdoors in a moist environment, some regions they endure steady weeks of rain. Why would it matter if they were rinsed and dried? Please explain?

[GreenWitch]

Lanie was always so awkward on camera. Love Rick’s cooking show! This is a must have in the frig!!